Specification for the testing and approval of domestic electrical appliances. Motor-operated appliances. Electric food preparation machines

1963 ◽  
Keyword(s):  
Food Preparation

Residue Analysis of Cooking Vessels from Early Postclassic Xaltocan, Central Mexico

2021 ◽  
pp. 1-19
Author(s):  
Kristin De Lucia ◽  
Linda Scott Cummings
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Sixteenth Century ◽  
Fourier Transform Infrared Spectroscopy ◽  
Residue Analysis ◽  
Food Preparation ◽  
Central Mexico ◽  
Early Postclassic ◽  
Ceramic Vessels

This article examines the use of cooking vessels from Early Postclassic (AD 900–1250) Xaltocan, Mexico, through residue analysis of ceramic sherds. The analysis combined phytolith and starch analyses with Fourier transform infrared spectroscopy. Because our understanding of prehispanic foodways in central Mexico is based largely on sources that describe or depict Aztec practices in the sixteenth century, we ask how foods were similar or different prior to the Aztecs. We also seek a better understanding of how plainware vessels were used in prehispanic times. Although there is long-term continuity in the preparation of foods such as tamales and corn gruels, we find that additional foods such as tuber-based stews were prepared in the Early Postclassic. In addition, some ceramic vessels, such as comales and crude bowls, had a wider range of food preparation functions than expected.

Quantification and Variability Analysis of Bacterial Cross-Contamination Rates in Common Food Service Tasks

2001 ◽  
Vol 64 (1) ◽  
pp. 72-80 ◽  
Author(s):  
YUHUAN CHEN ◽  
KRISTIN M. JACKSON ◽  
FABIOLA P. CHEA ◽  
DONALD W. SCHAFFNER
Keyword(s):  
Food Service ◽  
Enterobacter Aerogenes ◽  
Scientific Basis ◽  
Food Preparation ◽  
Contamination Rate ◽  
Cross Contamination ◽  
Transfer Rates ◽  
Washing Efficiency ◽  
The Cross ◽  
Contamination Events

This study investigated bacterial transfer rates between hands and other common surfaces involved in food preparation in the kitchen. Nalidixic acid–resistant Enterobacter aerogenes B199A was used as a surrogate microorganism to follow the cross-contamination events. Samples from at least 30 different participants were collected to determine the statistical distribution of each cross-contamination rate and to quantify the natural variability associated with that rate. The transfer rates among hands, foods, and kitchen surfaces were highly variable, being as low as 0.0005% and as high as 100%. A normal distribution was used to describe the variability in the logarithm of the transfer rates. The mean ± SD of the normal distributions were, in log percent transfer rate, chicken to hand (0.94 ± 0.68), cutting board to lettuce (0.90 ± 0.59), spigot to hand (0.36 ± 0.90), hand to lettuce (−0.12 ± 1.07), prewashed hand to postwashed hand (i.e., hand washing efficiency) (−0.20 ± 1.42), and hand to spigot (−0.80 ± 1.09). Quantifying the cross-contamination risk associated with various steps in the food preparation process can provide a scientific basis for risk management efforts in both home and food service kitchens.

Differential Bone-Refuse Accumulation in Food-Preparation and Traffic Areas on an Early Ecuadorian House Floor

1990 ◽  
Vol 1 (2) ◽  
pp. 150-169 ◽  
Author(s):  
Peter W. Stahl ◽  
James A. Zeidler
Keyword(s):  
Bulk Density ◽  
Surface Area ◽  
Fish Bone ◽  
Horizontal Distribution ◽  
Total Weight ◽  
Food Preparation ◽  
Large Size ◽  
Traffic Area ◽  
High Concentrations ◽  
House Floor

Ethnographic observations of floor formation in an occupied and an abandoned Achuar jea dwelling structure are combined with contemporary taphonomic studies of swept and trampled surfaces. These studies suggest that refuse accumulation and incorporation are markedly different in food-preparation areas with ash deposits around fixed hearth features when compared to regularly trampled traffic areas of domestic earthen house floors. These points are examined in the horizontal and vertical analysis of highly fragmented bone remains in an Early Formative domestic house floor at the site of Real Alto, in the coastal lowlands of southwestern Ecuador. The food-preparation area of the Structure 1 house floor contained high concentrations of bone specimens characterized by their large size (over 25 mm), broad surface area, low bulk density, and greater total weight, vertically distributed throughout the ash matrix. The traffic area contained bone specimens characterized by their small size (under 25 mm), narrow surface area, high bulk density, and lower total weight, distributed unevenly in vertical profile. The horizontal distribution of fish bone only partially followed the observed pattern, as a proportionately greater amount of large fish bone was located in the traffic area. This analysis demonstrates the potential utility of bone refuse as a sensitive and reliable taphonomic indicator for inferential arguments regarding house-floor deposition.

scholarly journals Lifecourse, immigrant status and acculturation in food purchasing and preparation among low-income mothers

2007 ◽  
Vol 10 (4) ◽  
pp. 396-404 ◽  
Author(s):  
Tamara Dubowitz ◽  
Dolores Acevedo-Garcia ◽  
Judy Salkeld ◽  
Ana Cristina Lindsay ◽  
SV Subramanian ◽  
...  
Keyword(s):  
Focus Groups ◽  
Low Income ◽  
Metropolitan Areas ◽  
Food Preparation ◽  
Immigrant Status ◽  
Food Purchasing ◽  
Study Results ◽  
The Usa ◽  
Low Income Women ◽  
Access To Food

AbstractObjectivesThis study investigates how lifecourse, immigrant status and acculturation, and neighbourhood of residence influence food purchasing and preparation among low-income women with children, living in the USA. This research sought to understand physical and economic access to food, from both ‘individual’ and ‘community’ perspectives.DesignThis study used qualitative methodology (focus groups) to examine the mechanisms and pathways of food preparation and purchasing within the context of daily life activity for US- and foreign-born women, living in the USA. The study methodology analysed notes and verbatim transcripts, summarised recurring responses and identified new themes in the discussions.Setting and subjectsA total of 44 women were purposively sampled from two metropolitan areas in Massachusetts, USA, based on (1) neighbourhood of residence and (2) primary language spoken. All focus groups were conducted in community health centres and community centres co-located with offices of the special supplemental nutritional programme for Women, Infants, and Children.ResultsAnalysis of key response themes suggested that scarcity of food and physical access to food purchasing points did not influence food purchasing and preparation as much as (1) limited time for food shopping, cooking and family activities; and (2) challenges in transportation to stores and childcare. The study results demonstrated differing attitudes toward food acquisition and preparation between immigrant and US-born women and between women who lived in two metropolitan areas in the western and eastern regions of the state of Massachusetts, USA.ConclusionsThe findings illustrate ‘hidden’ constraints that need to be captured in measures of physical and economic access and availability of food. US policies and programmes that aim to improve access, availability and diet quality would benefit from considering the social context of food preparation and purchasing, and the residential environments of low-income women and families.

scholarly journals Trends in Americans’ food-related time use: 1975–2006

2009 ◽  
Vol 13 (7) ◽  
pp. 1064-1072 ◽  
Author(s):  
Cathleen D Zick ◽  
Robert B Stevens
Keyword(s):  
Energy Intake ◽  
Time Use ◽  
Food Preparation ◽  
Future Research ◽  
Historical Period ◽  
Grocery Shopping ◽  
Obesity Risk ◽  
Eating Time ◽  
Men And Women ◽  
The Past

AbstractObjectiveTo describe how the time spent in food-related activities by Americans has changed over the past 30 years.DesignData from four national time diary surveys, spanning 1975–2006, are used to construct estimates of trends in American adults’ time spent in food-related activities. Multivariate Tobits assess how food-related activities have changed over time controlling for sociodemographic and economic covariates.ResultsBoth bivariate and multivariate estimates reveal that between 1975 and 2006, American women’s time spent in food preparation declined substantially, whereas the time spent in these activities by American men changed very little. On the contrary, grocery shopping time increased modestly for both men and women. The primary eating time (i.e. time when eating/drinking was the respondent’s main focus) declined for both men and women over this historical period, and the composition of this time changed with less primary eating time being done alone. Concurrently, secondary eating time (i.e. time when something else had the respondent’s primary attention, but eating/drinking simultaneously occurred) rose precipitously for both women and men between 1975 and 1998.ConclusionsThe total time spent in eating (i.e. primary plus secondary eating time) has increased over the past 30 years, and the composition of this time has shifted from situations in which energy intake can be easily monitored to those in which energy intake may be more difficult to gauge. Less time is also being spent in food preparation and clean-up activities. Future research should explore possible links between these trends and Americans’ growing obesity risk.

Food Safety in the Domestic Environment: An Interdisciplinary Investigation of Microbial Hazards During Food Preparation

Risk Analysis ◽  
2007 ◽  
Vol 27 (4) ◽  
pp. 1065-1082 ◽  
Author(s):  
Arnout R. H. Fischer ◽  
Aarieke E. I. De Jong ◽  
Esther D. Van Asselt ◽  
Rob De Jonge ◽  
Lynn J. Frewer ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Preparation ◽  
Domestic Environment

scholarly journals Digital technologies in food preparation and distribution

2021 ◽  
Vol 659 (1) ◽  
pp. 012010
Author(s):  
I E Priporov ◽  
V S Kurasov ◽  
E V Priporov ◽  
A B Shepelev
Keyword(s):  
Digital Technologies ◽  
Food Preparation

Using an iPad job coaching intervention to enhance food preparation skills for individuals with developmental disabilities

2021 ◽  
pp. 1-15
Author(s):  
Kerri P. Morse ◽  
Charles Dukes ◽  
Michael P. Brady ◽  
Michael Frain ◽  
Mary Lou Duffy
Keyword(s):  
Developmental Disabilities ◽  
Supported Employment ◽  
Food Preparation ◽  
Use Of Technology ◽  
Coaching Intervention ◽  
Specific Protocol ◽  
Skill Performance ◽  
Job Coaching ◽  
Employment Programs ◽  
Video Model

BACKGROUND: Technology is portable, affordable, and accessible, making it a viable support option for people with disabilities in the workplace. In the past, many supported employment programs relied on natural and paid job coaching supports with little to no use of technology. OBJECTIVE: The purpose of this two-experiment study was to investigate the use of a portable multimedia device to teach seven young adults with developmental disabilities to increase independence and decrease dependence on coaching prompts while performing a food preparation task. METHODS: Participants adhered to an industry specific protocol while using an application on an iPad that provided audio and video prompts. A multiple baseline across participants was used to show effects of the intervention on task performance and reliance on prompts. RESULTS: All participants were able to follow directions delivered to complete tasks accurately, while reducing the need for simultaneous coaching prompts. Maintenance probes were added to Study 2, and for two of three participants, newly acquired skills were maintained for eight weeks. CONCLUSIONS: Results from both studies indicated that using the iPad application to video model tasks was effective in improving and maintaining accurate skill performance, while reducing the need for prompts.

Implementing the metric system in hospital food preparation

1975 ◽  
Vol 67 (4) ◽  
pp. 361-363
Author(s):  
DERIETH RONE ◽  
ELIZABETH M. FRAKES
Keyword(s):  
Food Preparation
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